Carrot Peanut Butter

Sneaking vegetables into unexpected foods has long been a tactic parents have used to ensure their picky-eating kids don't develop scurvy. But, considering most adults (even the healthy runner types!) don't eat as much produce as they should, it's not a bad idea for grown-ups, either.

Enter this recipe for Carrot Peanut Butter from Chad Luethje, executive chef at Red Mountain Resort's Canyon Breeze Restaurant in St. George, Utah. Just a few simple steps stand between you and a more nutrient-dense toast-and-bagel topping that—if you're like many runners—you eat regularly anyway. The color changes more than the texture or flavor, which ends up being just a hint sweeter than regular PB.

Once you've mastered this recipe, Luethje recommends trying it with pumpkin puree or roasted sweet potatoes in the place of the carrots, or with a different nut butter of your choosing.

How to make it:
Boil or steam carrots until soft enough to mash with a fork. Let cool.
Combine peanut butter and carrots in a food processor until smooth.

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